Heat the oil in a wok over a high heat. When good and hot, add the whole spices (mustard seeds, cardamom seeds, peppercorns and bay) and cook until they crackle and pop (this is when all of the wonderful flavours are released)
Turn the heat down and cook the onion, garlic and ginger for a couple of minutes to soften but not brown them.
Add the ground spices and tomato purée with a small amount of water to keep them from burning. Stir and cook for a minute and then stir in the duck breast strips. Add the chopped tomato, remaining water and sweet potato. Stir, season to taste, cover and simmer for 8-10 minutes. Uncover for the last minute or so to let it thicken.
Quickly make the yogurt and mint dip: simply mix the yogurt and the chopped mint.
Serve the curry with rice and the dip.
Serve this tasty curry with rice flavoured with cardamom, yogurt and fennel seeds, and Aloo Gobi.
*Inspired by Martin D’S. featured in the Realfood Cookbook
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.